Cape Malay Chicken Curry

Make on Fresco
Serves 4 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

SO…here is my take on Cape Malay chicken curry….make the powder and use in another dish. It too is divine. This was created for a private Thermomix lesson I did for a South African client who was a bit over the bland curries that are out there in Thermomix land! This is not bland. Rest assured!

Oh, and should you or anyone you know need a private thermomix lesson, just shoot us an email. We will happily oblige, negotiable rates…and I am willing to travel…France, Italy, Spain, Canada, Fremantle….you name it, I’ll pack my curry powder and go there…when I get home again that is.

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Curry Powder;


Place all ingredients into dry fry pan and cook a medium high heat until just smoking, this will prevent any bitterness from the unroasted mustard seeds!


Allow to cool before milling 2 min/speed 8.


Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 4-6 weeks.


Chicken Curry;


Place curry powder, garlic, onion, ginger and EVOO into Thermomix bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.


Add tomatoes, Chicken Stock powder, carrots, sweet potato, sugar and curry leaves to Thermomix bowl and cook 15 min/100ºC/Reverse/speed 1. Check that sweet potatoes are done, you should cut them quite small and evenly for this timing.


Add chicken to bowl and cook 5-7 min/100ºC/Reverse/speed 1. Add lemon juice and stir through 3 sec/Reverse/speed 1.


Allow to rest for about 10 minutes either in Thermomix bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread or both. I love Turmeric yoghurt with this too.

Served with

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